Friends ask me all the time, ‘Zar, if you had last-minute guests coming round, what would you cook?’… this charred tandoori salmon is definitely one of those dishes! Just bursting with flavour, minimal prep time, this beautifully charred tandoori salmon is the perfect meal to whip up early, leave in the fridge to marinate (or not), then whack it under the grill in the oven for literally minutes. Salmon cooks so quickly, and if it’s super fresh, I like it slightly underdone so the edges are almost crisp from the char and the insides are soft and melt in your mouth delicious.
I marinated the salmon in toasted gram flour, ginger, garlic, lemon, tandoori spice powder, greek yoghurt, cayenne pepper, paprika, chilli powder, and garam masala. While it’s grilling, I basted the salmon with melted butter to keep it beautifully soft. Served on warmed flatbread with quick homemade coriander & mint chutney, raita, sliced tomatoes, cucumbers, red onions, and lime. I also got a hold of some Turkish peppers from my local grocers, marinated them in za’atar, and grilled them on the indoor BBQ. Such a stunningly delicious meal!
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